Peacock Tail Salad

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Peacock Tail Salad Ingredients

Ham 300 g
Cucumber (fresh) 1 pc.
Bell pepper 1 pc.
Champignons (canned) 1 can
Prunes 6 pcs.
Cheese 100 g
Eggs 3 pcs.
Mayonnaise to taste
Greens to taste
Olives and pomegranates for decoration to taste

Main Ingredients Ham
Serving 4 servings

Inventory:

Grater, Board, Knife, Serving plate, Casserole

Cooking Peacock Tail Salad:

Step 1: Prepare the vegetables.

First of all, we put the eggs to boil and soak the prunes in warm water for 30 minutes. Finely chop the ham, cucumber, bell pepper and greens at this time.

Remember to leave some greens for decoration. Once the eggs have been cooked, they must also be finely chopped. Dry prunes, finely chop. Take a grater and rub the cheese coarsely.

Step 2: Cooking Peacock Tail Salad.

After we have prepared all the ingredients, it is now necessary to mix the ham, mushrooms, bell pepper, eggs, cucumber, prunes and cheese. Add mayonnaise and salt to taste.

Step 3: Serve the Peacock Tail Salad.

The salad is almost ready, it remains only to decorate. To do this, first gently evenly level the salad on the dish. It will be easier to decorate the salad, following my instructions and looking at the photo. So, we clean the pomegranate and separate its seeds. We need not the whole pomegranate, but about half. Pomegranate we make the edges around the salad. Cut out of cheese, something like a peacock figurine. With the help of greenery we "draw" peacock feathers. Cut the olives in circles and put a circle in the center of each feather. Enjoy your meal!